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a pineapple ginger cheesecake on a gingersnap crust in a wide horizontal shot, on a warm-toned plate with candied ginger, soft natural light, shallow depth of field, landscape orientation

Pineapple Ginger Spice Cheesecake

Pineapple cheesecake baked with ginger and placed on a gingersnap crust.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups gingersnap crumbs
  • 0.5 cup butter melted
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup crushed pineapple drained
  • 1 tbsp grated fresh ginger
  • 1 tsp ground cinnamon

Method
 

  1. Mix the gingersnap crumbs and melted butter, press into a springform pan, and chill.
  2. Beat the cream cheese and sugar until smooth, then add the eggs one at a time.
  3. Fold in the pineapple, grated ginger, and cinnamon, then pour over the crust.
  4. Bake at 325 degrees F for 50-55 minutes until just set.
  5. Cool completely and refrigerate at least 4 hours before slicing.

Notes

Grate the ginger fine so you get warmth without stringy bits.